Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"The nutritional value of Perch: 1. Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; it has the effect of tonifying liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a very good tonic effect on people with liver and kidney deficiency; 2. Perch can also cure fetal restlessness, produce oligogalactia and other diseases, and it is a kind of tonic and nutritious food for expectant mothers and women It is a good food for health and blood, spleen and Qi, and health; 3. There is more copper in the blood of sea bass, which can maintain the normal function of the nervous system and participate in the function of several key enzymes in metabolism. People lacking copper can eat sea bass to supplement. Suitable crowd: 1. Suitable for people with anemia, dizziness, pregnancy edema and fetal movement disturbance; 2. People with skin disease and sore should not eat. Note: Bass should not be eaten with butter, milk and Chinese medicine Schizonepeta

Production steps:

Step 1: wash the bass, add 2 tbsp salt, ginger, onion, white pepper, a little monosodium glutamate or chicken powder and marinate for 2-3 hours.

Step 2: remove the scallion and ginger, remove the head and tail, slice from the back of the fish, and do not cut off the belly.

Step 3: set the plate, sprinkle a little vinegar on the fish and steam in the steamer for 7 minutes. Before the fish out of the pot, prepare a piece of ginger, cut about 2 cm thick silk, cut red pepper into round grains, put 3 pepper grains into the shredded ginger, and insert it into the fish mouth when the fish out of the pot.

Step 4: when the fish comes out of the pot, there will be a small amount of soup in the plate. Pour it out. Garnish with red pepper and green onion. Pour in 2 tbsp soy sauce.

Step 5: one to two minutes before the fish out of the pot, start to prepare the onion oil, add peanut oil into the frying pan, put in the chopped onion and ginger, remove the onion and ginger after they change color, and then pour them into the fish.

Materials required:

Perch: 450g

Scallion: right amount

Ginger: right amount

Red pepper: moderate

Soy sauce: moderate

Vinegar: right amount

Peanut oil: right amount

Sesame oil: appropriate amount

White pepper: right amount

Salt: right amount

Note: steaming time should not be too long, if the fish is large, steaming for 10 minutes and then turning off the heat for 2 minutes is enough. Because the body is not good recently, can not eat pepper, so small red pepper is decorated after the pot, can eat spicy friends can steam before adding. I hope my friends like it.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Lu Yu